Grain and fruit compounding beverage and preparation method thereof

A beverage and fruit technology, applied in food preparation, food science, application, etc., can solve problems such as perishable taste, easy starch, layered precipitation, etc., to achieve the body immunity of nourishing qi and blood, not easy to precipitate, easy to absorb Effect

Inactive Publication Date: 2013-03-27
吐鲁番金澳果业有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a cereal-fruit compound beverage to solve the problems of easy starch aging, layered precipitation, easy deterioration and poor taste when preparing cereal beverages

Method used

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  • Grain and fruit compounding beverage and preparation method thereof
  • Grain and fruit compounding beverage and preparation method thereof
  • Grain and fruit compounding beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A. Grain and fruit compound beverage is made of the following raw materials and auxiliary materials in weight percentage:

[0038] Take 20% jujube juice, 10% hawthorn juice, 10% mung bean emulsion, 10% glutinous rice juice; 0.2% ZG-20 pulp stabilizer, 1.4% ethyl maltol, 1.8% citric acid, 0.8% potassium sorbate, malt Essence 1.2%, fruit flavor 1.5%, sugar 3.5%, salt 0.6%, purified water 39%.

[0039] B, the preparation method of cereal fruit compound beverage:

[0040] 1) Preparation of mung bean emulsion:

[0041] ①. Dry heat treatment: take high-quality mung beans and wash them, and treat them with dry hot air at 90°C for 3 hours;

[0042] ②, pulverization: add water to mung bean, pulverize, the particle size of mung bean after pulverization is 100 μm;

[0043] ③. Proteolysis: add papain with 0.3% of mung bean weight, and enzymatically hydrolyze for 8 hours at 60°C and pH 6, then keep at 90°C for 20 minutes to inactivate the enzyme, and cool to 30°C;

[0044] ④. Li...

Embodiment 2

[0065] A. Grain-fruit compound drinks are made from the following raw and auxiliary materials in weight percentages:

[0066] Jujube juice 25%, hawthorn juice 20%, mung bean emulsion 20%, glutinous rice juice 24%, add ZG-20 pulp stabilizer 0.3%, ethyl maltol 1.2%, citric acid 1%, potassium sorbate 0.5%, malt Flavor 1.5%, fruit flavor 1.5%, sugar 4%, salt 1%.

[0067] B, the preparation method of cereal fruit compound drink is the same as embodiment 1.

Embodiment 3

[0069] A. Grain-fruit compound drinks are made from the following raw and auxiliary materials in weight percentages:

[0070] 30% red dates, 20% hawthorn, 20% mung beans, 20% glutinous rice juice, add 0.25% sodium carboxymethylcellulose, 1% ethyl maltol, 1.55% citric acid, 0.7% potassium sorbate, 0.7% malt essence, Fruit flavor 1.8%, sugar 3.3%, salt 0.7%.

[0071] B, the preparation method of cereal fruit compound drink is the same as embodiment 1.

[0072] According to the standard of Q / HJY001, the quality control of the cereal-fruit compound drinks prepared in Examples 1-3 shows that the sensory, physical and chemical indicators and microbial indicators are all qualified, and the finished products can be packed and shipped. The test results are shown in the table 1~3.

[0073]

[0074] Table 2 physical and chemical indicators

[0075]

[0076] Table 3 Microbial indicators

[0077]

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PUM

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Abstract

The invention relates to a grain and fruit compounding beverage and a preparation method thereof. The beverage comprises, by weight, 20-30% of Chinese date juice, 10-25% of hawthorn juice, 10-25% of mung bean emulsion, 10-30% of glutinous rice fermentation juice and 0.2-0.5% of a stabilizer. The preparation steps include (1) preparing the mung bean emulsion, the glutinous rice fermentation juice, the Chinese data juice and the hawthorn juice beverages; (2) evenly mixing the raw material juice and adding accessories for even mixing; and (3) homogenizing, filling and sterilizing to obtain the grain and fruit compounding beverage. The beverage has the advantages of healthcare such as air supply, greening blood, enhancing immunity of the organism, invigorating the stomach and digestion, dredging toxin in the human body, checking the diarrhea, strengthening the spleen and reducing the blood fat; and additionally, the beverage is thick, tasty and refreshing, delamination-free, not easy to generate sedimentation and easy to absorb.

Description

technical field [0001] The invention belongs to the field of beverage processing, and in particular relates to a cereal-fruit compound beverage, and also relates to a preparation method of the beverage. Background technique [0002] Cereals and coarse grains are currently recognized as healthy foods by the international community. It is known that cereals are rich in B vitamins, dietary fiber, vegetable protein and trace elements such as magnesium, potassium, phosphorus, and iron. Cereals are rich in cellulose, and cellulose Its function is to ensure the operation of the intestinal tract. Scientific research has found that some grains have anti-cancer properties, especially in colon cancer. Experts say that eating foods made from grains can prevent cardiovascular disease and diabetes. In developed countries such as the United Kingdom and the United States, cereals have become one of the staple foods for people. In China, with the improvement of living standards and the inf...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 李艳娜蔡惠芳多玉龙郭琪
Owner 吐鲁番金澳果业有限公司
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